Wash and boil in water the ingredients mentioned for boiling for 15-20 minutes in one liter of water, do not pressure cook.

Cool and mash it with a wooden spatula and strain through a large hole strainer.

Roast the roasting ingredients mentioned above, for a little while and grind them in a mixer.

Add them to the gravy.

Heat the oil then add methi, rai, jeera and then add the pounded garlic cloves without removing their skin.

Put curry leaves, and lastly put the hing.

Add the seasoning to the gravy and bring the rasam to boil.

Remove and put cut coriander leaves.

Wash urad dal and soak in water for 4-6 hours.

Remove the skin.

Grind the dal to make a smooth thick batter. The water absorbed by dal while soaking is enough for grinding.

If batter is thick, sprinkle a few drops of ice water now and then.

Do not grind it in a mixer, but grind in a dosa grinder.

Heat the oil; pour 1 tsp of batter in your left hand. Pat it with water with your other hand.

Slide it gently into hot oil, fry for a minute and turn over, remove and put it immediately in warm rasam.